Miso Light Rye Sourdough with Seaweed - umami in bread form

Miso Light Rye Sourdough with Seaweed - umami in bread form

Lumos' blog post inspired me to make a bread with seaweed. In my miso soup loving mind, seaweed must go with miso paste, must. There are many different kinds of miso paste, you can find details here. The big bucket I stock at home to make miso soup is "soy miso" with dark reddish color. Since miso has a lot of fermentated soy bean and salt, it's important not to go overboard and add too much. 15% seems to be a good balance for me: enough miso flavor, yet doesn't completely destroy the dough. With that much miso, plus my very fast rye starter, both bulk rise and proof were very fast. I didn't cold retard the proofing, since the fermentated soybean in miso might have negative effect on the dough over such a long period.

I used dried seaweed found at Asian markets, before use, I soak them in water for 5min+, and they expand to this:

ah but you beat me to it... thought of doing a seaweed and miso one, or a Pullmanish loaf with those japanese spice mixes but, as always, it went on to that never-ending list of mine, then i got distracted, and life got in the way... BUT now i don't have to experiment with proportions cos txfarmer's gone and done it for us ;)) woohoo!

Wow, fantastic how you can make even the most obscure breads look great. (Random Question) Do you know what temperature your fridge is for when you retard a dough's fermentation? I heard yeast goes dormant below 40 F which is about the recommended temperature for refrigerators. My dough never seems to grow in the fridge when I try to retard my dough, so I was wondering also if you have any tips?

Mine is 40F. Yeast goes slower at 40F, I don't think it totally stops. Plus it takes time for the dough to drop to that temperature, and it can still grow in the mean time. My only tip is to account for that when you plan your timing.

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